Lemon Bundt Cake
Let me take you back to my childhood and share with you why this Lemon Bundt Cake with a Lemon Glaze is so special to me. Every spring and summer, my Granny would rummage through her recipe box and she would pull out this lemon bundt cake recipe. I knew good things were coming when she reached for this recipe, so I always stuck around. She did her baking early of a morning so as not to heat up the kitchen so I usually walked over for breakfast and then just hung out while she started baking.
If you know my Granny, you know she always has to have something sweet on hand. Cake and cookies were her favorite things to bake – I think because she could eat on them all week. Granny didn’t have fancy baking equipment, in fact, I don’t think she even owned a Bundt cake pan, so she always made this lemon cake in an old, well-loved, 9×13 cake pan. It doesn’t matter what kind of cake pan you choose to make this lemon cake recipe in, just bake it and enjoy it!
How to make a lemon bundt cake from cake mix
This lemon bundt cake is made super easy by using a cake mix from a box. I know we could make it lemon bundt cake from scratch, but to save time (and I’m all about that!) it’s just easier and faster to use a lemon cake mix. You can use any brand of lemon cake mix you have on hand, such as Duncan Hines lemon cake mix or Pillsbury. I prefer the Pillsbury cake mix because I think their mix is moister, but really, any brand will do. I also like to add lemon pudding to my bundt cake for extra flavor and moisture – you’ll never go wrong with a soft, fluffy, moist cake!
Lemon bundt cake glaze
While the cake bakes, combine the powdered sugar with the lemon juice for the lemon bundt cake glaze. Whisk the two ingredients together until smooth and set aside until the cake is almost completely cool. Pour the glaze over the luke-warm cake and enjoy it! This lemon glaze is especially perfect for a bundt cake because it is thin and runny. No need to spread this lemon glaze with a spatula and worry about tearing your cake up. Just pour it over the lemon cake and let it set up! If you use a 9×13 cake pan, poke holes in the top of the cake before pouring on the glaze. Now you can enjoy the fruits of your labor (see what I did there?!) and always remember when life gives you lemons…make lemon bundt cake!
The best way to get a Lemon Bundt Cake out of the pan:
If this is your first time making a lemon bundt cake, or any bundt cake for that matter, chances are you are a bit nervous about how you’re going to get this cake out of the bundt pan. Bundt cakes can be a little tricky to remove and I’ve had more than one fall apart on me during the extraction process. Here are a few tips that I’ve perfected over the years and I think they will help you as well.
- Make sure you spray your bundt pan with non-stick cooking spray – even if you’re using a non-stick baking pan. I always like to play it safe and just have that extra layer of non-stick protection.
- Allow your lemon bundt cake to cool for 10 minutes before trying to remove it from the pan. Be sure not to let it cool for too long or you run the risk of the cake becoming damp and sticking to the pan.
- Once the cake has cooled for the appropriate amount of time, gently run a spatula all the way around the cake inside the pan. Be very careful that your spatula is between the exterior of the cake and the pan and isn’t puncturing the cake itself.
- When you’re ready to remove the cake, tap the pan firmly a few times and shake it gently to loosen the cake.
- Place a large plate or platter (whatever you want to serve the lemon bundt cake on) on top of the upside-down bundt pan and then turn the bundt pan over onto the plate.
Gently lift the bundt pan off of the lemon bundt cake and begin glazing your lemon cake with the wonderful lemon bundt cake glaze!
Lemon Bundt Cake with a Lemon Glaze
A fast and easy cake that looks fancy but is simple to make! Made with fresh lemon juice and fresh-squeezed Meyer Lemon juice for the glaze!
For the Cake:
- 1 box lemon cake any brand
- 1 3.4 oz Instant Lemon Pudding unprepared
- 1 3.4 oz lemon gelatin unprepared
- 2 tbsp lemon juice about 1/2 of a small lemon
- 3/4 cup water
- 3/4 cup canola oil
- 3 eggs
For the Lemon Glaze:
- 2 cups powdered confectioners sugar
- 1/4 cup lemon juice or 2 small lemons
For the Cake:
Preheat oven to 325F.
In a large mixing bowl, whisk the eggs together with the water, oil, and lemon juice.
Combine all dry ingredients with the wet ingredients and mix with a hand or stand mixer until all ingredients are smooth and no lumps remain (about 2-3 minutes).
Use a nonstick Bundt cake pan and lightly spray the edges with nonstick cooking spray.
Pour the cake batter into the pan and bake on 325F for 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Once the cake is cooked, immediately remove from the oven and place on a cooling rack.
Use a small spatula to gently loosen the cake in the pan and ensure that no part of the cake sticks by placing the spatula between the edge of the cake and the pan and slowly running the spatula all the way around. Do this for the middle of the cake too.
When the cake is completely loosened in the pan, gently turn the pan upside down over a large, round plate and then lift the pan up.
The cake should transfer smoothly and easily to the plate.
Allow the cake to cool until just barely warm and then drizzle the lemon glaze over the cake with a spoon. You can use all of the glaze for a very moist cake or use part of it for a light glaze. Use your own judgment.
For the Lemon Glaze:
While the cake cooks, combine the powdered sugar with the lemon juice and whisk well until smooth. Set aside until time to glaze the cake.
If you're using fresh lemons for the glaze, be sure to squeeze the lemon juice into a separate bowl and remove all seeds before pouring into the bowl with the powdered sugar.
The equivalent in freshly squeezed lemon juice to 1/4 cup of lemon juice concentrate is about the juice from 2 small lemons.
Nutritional information calculated using Pillsbury boxed lemon cake mix.
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